Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 38, Issue 4, Pages 403-410Publisher
BLACKWELL PUBLISHING LTD
DOI: 10.1046/j.1365-2621.2003.00716.x
Keywords
acceptability; biscuits; colour; spread; texture; weight
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White fonio (Digitaria exilis) and California blackeye cowpea (Vigna unguiculata). ours were used in sugar cookie preparation. Formulations were: (1) 100% wheat, (2) 50% wheat/50% fonio, (3) 50% wheat/ 50% cowpea, (4) 33% wheat/ 33% fonio/33% cowpea, (5) 25% wheat/75% fonio, (6) 25% wheat/ 50% fonio/25% cowpea, (7) 75% fonio/25% cowpea and (8) 50% fonio/50% cowpea. The 100% wheat cookies had the greatest spread ratio (5.86) and the 75% wheat/25% cowpea the least (4.39). The 50% fonio/50% cowpea cookies required the most force (720.3 N) to shear and the 50% wheat/ 50% fonio the least (399.4 N). The 100% wheat and the 50% wheat/ 50% cowpea cookies had the lightest colour and the 25% wheat/ 75% fonio the darkest. Sensory panel assessments of appearance, colour and texture were not affected by component. ours. Cookies containing 100% wheat or 50% wheat/50% fonio received the highest hedonic ratings for flavour (7.1 and 6.7, respectively) and overall acceptability (6.9 and 6.5, respectively). All other formulations were unacceptable.
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